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    You are in: Home / Recipes / Pickled Shrimp (Paula Deen) Recipe
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    Pickled Shrimp (Paula Deen)

    Pickled Shrimp (Paula Deen). Photo by Heather'sKitchen

    1/3 Photos of Pickled Shrimp (Paula Deen)

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    Total Time:

    Prep Time:

    Cook Time:

    36 hrs 30 mins

    30 mins

    36 hrs

    Heather'sKitchen's Note:

    After watching Paula make this on tv we decided to give it a try. The layers are beautiful in the glass jar. I think this would make a nice gift or an easy make ahead appetizer or snack.

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    Units: US | Metric


    1. 1
      Bring the water to a boil in a large saucepan.
    2. 2
      Add the shrimp and cook until just pink, no more than 3 to 5 minutes.
    3. 3
      Drain well and rinse in cold water to prevent further cooking.
    4. 4
      Peel and devein shrimp, leaving tails on.
    5. 5
      In a large glass airtight jar (about 1 1/2 quarts) layer shrimp and onions and top each layer with ground black pepper, peppercorns, bay leaf and clove of garlic.
    6. 6
      Keep layering until jar is about 2/3 full.
    7. 7
      Pour vinegar and lemon juice over layers until jar is almost full.
    8. 8
      Leave space at the top so you can gently shake jar to remixs ingredients.
    9. 9
      Seal jar tightly and chill for a few days up to 2 weeks.
    10. 10
      Turn jar upside down to remix every other day or so.
    11. 11
      Serve chilled as an appetizer.

    Ratings & Reviews:

    • on October 28, 2009


      I went on a pickling kick this summer and I should've stopped at shrimp. They're not BAD, per se, they're just... pickled. shrimp. They just didn't do it for me. This was super portable which was great for the picnic that I took it to but again... pickled. shrimp. I'd rather just eat them plain with some extra tangy cocktail sauce.

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    • on June 18, 2007


      I loved this! My mom used to make a shrimp, onion, and cucumber salad in the summer that we all loved. She always added just a touch of sugar to cut some of the vinegar's tang, so I did too. It was perfect! I loved the flavors that the bay leaves and peppercorns added. I used already cooked & peeled frozen shrimp that I thawed under hot running water and they worked very well. Also used one JUMBO red onion rather than three smaller ones and the color it added was pretty. I will have a jar of this in the fridge all summer long. Makes a great cool supper when the shrimp and onions are served over shredded cabbage dressed with some of the vinegar mix. Thanks, Heather, for posting such a delicious and fun recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 05, 2007


      I've made this a few times and always get requests for it. Thanks for posting it, Heather!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Pickled Shrimp (Paula Deen)

    Serving Size: 1 (350 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 100.2
    Calories from Fat 10
    Total Fat 1.1 g
    Saturated Fat 0.1 g
    Cholesterol 143.2 mg
    Sodium 651.4 mg
    Total Carbohydrate 4.6 g
    Dietary Fiber 0.5 g
    Sugars 1.5 g
    Protein 15.8 g

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